This Instant Pot Lentil and Black Bean Chili couldn’t be any easier to make! It’s hearty, filling, and has so much flavor. It’s definitely a family favorite in our house!
I actually created this recipe 4 years ago and since then it has been one of the most popular recipes on the blog.
Originally I made it on the stovetop and also tried it in my slow cooker as well, so if you don’t have an Instant Pot you can check out those methods here —–> Lentil and Black Bean Chili.
Today I decided to test this recipe out in my Instant Pot and it turned out just as delicious and only took a fraction of the time to make!
I have to say I am totally loving my Instant Pot since I got it a year ago. At first I was against getting one. Honestly I’m not sure why… maybe because it has so many buttons that it looked complicated to use.
Let’s just say I’m a bit technologically challenged LOL!
I got this as a gift, and it ended up being one of the most funnest kitchen gadgets I’ve ever used! Although I do admit that I was a bit nervous at first.
I mean, the first time I released the pressure valve I literally ducked behind the counter thinking the thing was going to explode all over. SERIOUSLY!
I haven’t completely gotten over that fear yet… BUT I no longer hide behind the counter. 😛
Alright, let’s get into this recipe!
Turn on your Instant Pot to sauté mode and add the Olive Oil. Once the oil starts to shimmer, add Onion, Red Pepper and sauté 3-4 minutes. Add Garlic and sauté 1 minute.
Press the cancel button to turn Instant Pot off. Add Vegetable Broth, Lentils, Tomatoes, Tomato Sauce, Black Beans, Corn, Chili Powder, Cumin, and Brown Sugar.
Place lid on Instant Pot and make sure lid and vent is sealed. Set to pressure cook on high for 12 minutes. Let it slowly release pressure for 15 minutes, then press valve to release all the way.
Serve with your favorite chili toppings and enjoy!
More Chili Recipes:
- Butternut Squash Chicken Chili
- The Best White Chicken Chili
- Slow Cooker Skinny Vegetarian Chili
- Lentil and Black Bean Chili
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂
Cheers!
More Instant Pot Recipes:
- Instant Pot Egg Roll in a Bowl
- Instant Pot Crispy Carnitas
- Instant Pot Turkey Breast
- Instant Pot Beef Barbacoa Bowls
- Instant Pot Chicken Fajita Soup
- Instant Pot Chicken Miso Ramen
- Instant Pot Mexican Chicken Stuffed Peppers
- Instant Pot Shrimp Boil
- Instant Pot Jambalaya
- Instant Pot Mashed Potatoes
Instant Pot Lentil and Black Bean Chili
This Instant Pot Lentil and Black Bean Chili couldn’t be any easier to make! It’s hearty, filling, and has so much flavor. It’s definitely a family favorite in our house!
- Prep Time: 5
- Cook Time: 35
- Total Time: 50
- Yield: 6-8 1x
- Category: Main Dish
- Cuisine: Vegetarian
Ingredients
- 5 cups Vegetable Broth
- 1 1/2 cups of dry Green Lentils
- 1 14.5oz can diced Tomatoes with fire roasted green chilis
- 1 15oz can Tomato Sauce
- 2 14oz cans of Black Beans drained and rinsed
- 1 large Sweet Onion chopped
- 1 large Red Pepper chopped
- 4 cloves finely chopped Garlic
- 1 Tbs Olive Oil
- 1 cup frozen Corn
- 1 Tbs Chili Powder
- 1 tsp Cumin
- 1 tsp Truvia Brown Sugar
Instructions
- Turn on Instant Pot to sauté mode
- Add Olive oil
- Once oil starts to shimmer, add Onion, Red Pepper and sauté 3-4 minutes
- Add Garlic and sauté 1 minute
- Press the cancel button to turn Instant Pot off
- Add Vegetable Broth, Lentils, Tomatoes, Tomato Sauce, Black Beans, Corn, Chili Powder, Cumin, and Brown Sugar
- Place lid on Instant Pot and make sure lid and vent is sealed
- Set to pressure cook on high for 12 minutes
- Let it slowly release pressure for 15 minutes, then press valve to release all the way
- Serve with your favorite chili toppings and enjoy!
Notes
It takes roughly 10 minutes for the Instant Pot to build up pressure before the cooking timer starts.
I made this pretty much as written, but doubled the chili powder and added some pepper flakes to up the heat, skipped the brown sugar… and followed the IP directions… it was GREAT! My meat eating husband turned his nose up while I poured the lentils in, but then had two bowls and made mmmmm noises the whole time!
Thanks so much for the great feedback Shannon! Haha yes the meat eaters in my family did the same thing until they tasted it, now they love it!
I’ve been a vegetarian for 30 years and this is the best lentil chili I have ever tasted. Only change was that I added more cumin since I’m a fan of that spice. Great!
Thank you so much Terri! 🙂
Very easy and tasty. Looking for more recipes for my grown vegan kids and this is a winner.
Thanks!
Glad you all liked it Laurie!
I am getting my first electric pressure cooker, and this recipe looks amazing! Is it okay to add dried beans/lentils, or is that a separate process? Thank you!
Hi Carolyn, Thanks! you will love your pressure cooker! I used dry lentils for this. I haven’t tried it with dried beans so not sure how the ratio and cook time would differ.
Thank you so much, Sara, for the quick reply! I’ve never cooked with dried anything other than fruit, so this will be a new adventure, and I am excited. Thank you for the chile recipe that will be my first pressure cooker/dried lentil recipe!